Creamy Butternut Squash Soup

50 mins
Serves 1
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Directions

  1. 1Preheat oven to 410°F.
  2. 2Preheat oven to 410°F.
  3. 3Preheat oven to 410°F.
  4. 4Cut butternut squash in half, scoop out seeds, and score the flesh.
  5. 5Cut butternut squash in half, scoop out seeds, and score the flesh.
  6. 6Cut butternut squash in half, scoop out seeds, and score the flesh.
  7. 7Place squash, sliced red onion, and halved mini red peppers on a baking tray.
  8. 8Place squash, sliced red onion, and halved mini red peppers on a baking tray.
  9. 9Place squash, sliced red onion, and halved mini red peppers on a baking tray.
  10. 10Drizzle with olive oil, onion powder, thyme, and smoked paprika.
  11. 11Drizzle with olive oil, onion powder, thyme, and smoked paprika.
  12. 12Drizzle with olive oil, onion powder, thyme, and smoked paprika.
  13. 13Wrap a garlic bulb in foil, drizzle with olive oil and add to tray.
  14. 14Wrap a garlic bulb in foil, drizzle with olive oil and add to tray.
  15. 15Wrap a garlic bulb in foil, drizzle with olive oil and add to tray.
  16. 16Roast at 410°F for 45-50 minutes.
  17. 17Roast at 410°F for 45-50 minutes.
  18. 18Roast at 410°F for 45-50 minutes.
  19. 19Scoop the roasted squash from its skin, and add it to a blender along with the roasted onion, peppers and garlic.
  20. 20Scoop the roasted squash from its skin, and add it to a blender along with the roasted onion, peppers and garlic.
  21. 21Scoop the roasted squash from its skin, and add it to a blender along with the roasted onion, peppers and garlic.
  22. 22Add bone broth and cottage cheese to the blender.
  23. 23Add bone broth and cottage cheese to the blender.
  24. 24Add bone broth and cottage cheese to the blender.
  25. 25Blend until smooth and creamy.
  26. 26Blend until smooth and creamy.
  27. 27Blend until smooth and creamy.
  28. 28Serve hot and top with cream, chipotle hot sauce, red pepper flakes, and fresh herbs.
  29. 29Serve hot and top with cream, chipotle hot sauce, red pepper flakes, and fresh herbs.
  30. 30Serve hot and top with cream, chipotle hot sauce, red pepper flakes, and fresh herbs.

Ingredients

  • 1 large butternut squash
  • 1 large butternut squash
  • 1 large butternut squash
  • 2 honey nut squash
  • 2 honey nut squash
  • 2 honey nut squash
  • 1 large red onion
  • 1 large red onion
  • 1 large red onion
  • 12 mini red peppers
  • 12 mini red peppers
  • 12 mini red peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp thyme
  • 1 tbsp thyme
  • 1 tbsp thyme
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 tbsp smoked paprika
  • 1 garlic bulb
  • 1 garlic bulb
  • 1 garlic bulb
  • 17 oz bone broth
  • 17 oz bone broth
  • 17 oz bone broth
  • 3.5 servings cottage cheese
  • 3.5 servings cottage cheese
  • 3.5 servings cottage cheese
  • 0.5 tbsp cream
  • 0.5 tbsp cream
  • 0.5 tbsp cream
  • 1 drizzle chipotle hot sauce
  • 1 drizzle chipotle hot sauce
  • 1 drizzle chipotle hot sauce
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 handful cilantro or parsley
  • 1 handful cilantro or parsley
  • 1 handful cilantro or parsley

Equipment

ovenbaking trayknifeblender